Wednesday, May 29, 2013

Southwestern Veggie Taco



 
Southwestern Veggie Taco
Ingredients
  • ¼ medium avocado, mashed
  • 2 Tbsp. fresh salsa (pico de gallo)
  • 1¼ cup Black Beans and Rice (see recipe on pg. 75)
  • ¼ cup cooked corn kernels
  • 1 (6-inch) corn tortilla

Directions
  1. Combine mashed avocado and fresh salsa in small bowl; mix well, Set aside.
  2. Place Black Beans and Rice and corn on one half of tortilla; fold.
  3. Serve with avocado and salsa mixture.
(Makes 1 serving)

Nutrition
  • Calories: 466
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 1,336 mg
  • Carbohydrate: 79 g
  • Fiber: 17 g
  • Sugar: 5 g
  • Protein: 14 g

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